Crawfish Quiche

For pastry

• 1 cup flour
• tsp. salt
• 1 stick butter
• to cup ice water

Preheat oven to 375-degrees. Blend together flour and salt. Cut in butter until it resembles coarse meal. Drizzle with ice water and blend with fork until dough is formed. Roll out dough on a floured surface to a 12-inch round. Place dough in pie plate and crimp edges. Line shell with foil and place pie weights or dried beans on foil and cook about 20 minutes. Remove foil and cook about 10 minutes more. Remove from oven and cool.

Filling

• 1 4-oz. package crawfish tails, cooked
• 4 large eggs
• 2 cups heavy cream
• 2 Tbsp. chopped parsley
• 2 Tbsp. chopped cilantro
• 1 tsp. Old Bay seasoning
• tsp. black pepper
• Dash of ground nutmeg
• cup grated Monterey Jack cheese
• cup grated Swiss cheese

Whisk eggs, cream, parsley, cilantro, Old Bay, pepper, and nutmeg. Stir in cheeses. Add crawfish. Pour into pre-baked pie shell and bake about 45 minutes at 375-degrees until filling puffs and is no longer wobbly in center. Cool 10 minutes before serving.